Gastronomy

The history of the ‘gateau battu’ is old. In 1653, it was at times called “Gasteau Mollet” or Pain aux oeufs” (egg bread) by the Flemish.

The ‘flamiche’ or ‘flamique’ as the inhabitants of Picardy call it in their dialect is a dish which is typical of Santerre. It’s a pie, generally made with leeks. In this pie, you’ll find potatoes and bacon, which are called “bisteu” or “bigalan”.

During your visit of the Bay of Somme, do not forget to taste this curious pickleweed… Salicornia, samphire, glasswort…